Chocolate Peanut Butter Torte Chocolate Peanut Butter Torte... Ingredients: Crust 1 box chocolate wafer cookies, processed into fine crumbs Recipes 1/3 cup unsalted butter, melted and cooled Small pinch of salt Crunch 1-1/4 cups salted peanuts, finely chopped, divided use 1/2 cup mini chocolate chips or finely chopped semisweet chocolate 2 teaspoons sugar 1/2 teaspoon espresso powder 1/4 teaspoon ground cinnamon Dash of ground nutmeg Filling 2 cups heavy cream 1-1/4 cups confectioners’ sugar, sifted 12 ounces cream cheese, at room temperature 1-1/2 cups creamy peanut butter (not natural) Shop 2 tablespoons whole milk Get a Recipe for Chocolate Walnut Cookies Topping 1/2 cup heavy cream 4 oz. bittersweet chocolate, finely chopped Directions: 1) To make crust: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet. Combine chocolate wafer crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten crumbs. Press into a thin layer covering bottom and sides of springform pan to within 1-inch of rim. Freeze crust for 10 minutes. Bake in preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling. 2) To make crunch: In another small bowl, combine 1/2 cup of chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon and nutmeg. Toss with a fork to mix and set aside. 3) To prepare filling: In bowl of a stand mixer fitted with whisk attachment, whip 2 cups of cream until it holds medium peaks. Beat in 1/4 cup of confectioners’ sugar and whip until cream holds medium-firm peaks. Transfer cream into a separate bowl and refrigerate until needed. Wipe out (do not wash) mixer bowl, replace whisk with paddle attachment, and beat cream cheese with remaining 1 cup of confectioners’ sugar on medium speed until cream cheese is satiny smooth. Beat in peanut butter, whole milk, and 1/4 cup of chopped peanuts until well combined. Using a large rubber spatula, gently stir in about 1/4 of whipped cream to lighten mousse. Still working with spatula, stir in crunchy peanut mixture from step 2 above, then gingerly fold in remaining whipped cream. Scrape mousse into crust, mounding and smoothing top. Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms. 4) To make topping: To finish torte, put chopped bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water. Leave bowl over water just until chocolate softens and starts to melt, about 3 minutes; remove bowl from saucepan. Bring reserved 1/2 cup of cream to a full boil. Pour cream over chocolate and, working with a rubber spatula, very gently stir together until ganache is completely blended and smooth. Pour ganache over torte, smoothing with a metal icing spatula. Scatter remaining 1/2 cup peanuts over top and chill to set topping, at least 20 minutes. When the ganache is firm, remove the sides of the springform pan. Refrigerate until ready to serve. Yield: 8 to 10 servings. You might also enjoy these recipes: Chocolate Peanut Butter Bars - The Parsley Thief Peanut Butter Pecan Biscotti - Joy the Baker Peanut Butter Chocolate Macarons - Annies Eats Peanut Butter Brownie Pie - Whats Cookin Chicago? Peanut Butter and Jelly Truffles - A Mingling of Tastes Peanut Butter Crunch Truffles - Piece of Cake
Posted on: Sat, 23 Nov 2013 12:26:00 +0000
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